Fresh Summer Pasta Salad (Print Version)
# Ingredients:
01 -
1/4 cup finely chopped red onion.
02 -
1 cup mini black or green olives, halved or left whole.
03 -
1/2 cup diced banana peppers.
04 -
1 cup broccoli florets, cut into small pieces.
05 -
1 pound of cellentani pasta, cooked and cooled.
06 -
1/2 cup cubed salami.
07 -
1 cup bite-sized sharp cheddar cubes.
08 -
1 cup cherry tomatoes, halved.
09 -
1 cup sliced or cubed mini pepperoni.
10 -
1 medium-sized green bell pepper, diced up.
11 -
1 tablespoon Italian herbs (dried).
12 -
1/3 cup white sugar.
13 -
1 tablespoon dried parsley leaves.
14 -
2 garlic cloves, minced finely.
15 -
Salt and pepper to flavor.
16 -
1/2 cup red wine vinegar.
17 -
1 cup extra virgin olive oil for mixing.
# Instructions:
01 -
Grab a big mixing bowl and toss in the pasta, broccoli, tomatoes, banana peppers, olives, salami, red onion, pepperoni, green pepper, and cheese cubes. Set it aside when you're done.
02 -
In a smaller bowl, stir together the olive oil, vinegar, parsley, garlic, sugar, and Italian seasoning. Sprinkle in some salt and pepper to your liking—about a teaspoon of salt and half that for pepper will do.
03 -
Pour the dressing over the pasta mixture and give everything a good toss until it's coated. Cover it tightly with plastic wrap and pop it into the fridge for a couple of hours to get nice and cold. Stir it again right before you dish up.